Sponge

1. Preheat oven to 170°C. Grease a springform cake tin (23 cm) with butter and dust with flour, shaking out any excess.

2. Insert butterfly whisk. Place eggs, sugar and 2 teaspoon of the vanilla into mixing bowl, then heat 6 min/37°C/speed 4, then whisk 6 min/speed 4.

3. Add flour, baking powder and salt around the butterfly whisk, then mix 5 sec/speed 3. Remove butterfly whisk. Using spatula, fold in any remaining flour.

4. Pour into prepared tin and bake for 20-25 minutes (170°C) or until a wooden skewer inserted into the centre of the cake comes out clean. Leave cake to cool in tin for 10 minutes, then transfer to a wire rack to cool completely. Carefully slice cooled cake horizontally into four equal layers and set aside.

5. Clean and dry mixing bowl and butterfly whisk and continue with blueberry jam.

Blueberry jam

6. Place blueberries into mixing bowl and chop 1 sec/speed 5.

7. Add sugar, 50 g water, lemon juice and oil into mixing bowl, then cook 14 min/Varoma/speed 1, placing Varoma dish without Varoma lid instead of measuring cup onto mixing bowl lid. Pour jam into a bowl and set aside to cool. Clean and dry mixing bowl.

Lemon water

8. Place a small bowl onto mixing bowl lid and weigh 150 g water and lemon juice into it, then set aside.

9. Place a separate bowl onto mixing bowl lid and weigh berries into it and set aside.

Cream mixture

10. Insert butterfly whisk. Place 250 g of the mascarpone, 300 g of the cream, 40 g of the icing sugar and 1 teaspoon of the vanilla into mixing bowl, then whip speed 3, until the consistency of thick cream (see Tips). Remove butterfly whisk. Transfer to a large bowl and set aside.

11. Insert butterfly whisk. Place remaining 250 g mascarpone, 300 g cream, 40 g icing sugar and 1 teaspoon vanilla into mixing bowl, then beat speed 3, until the consistency of thick cream (see Tips). Remove butterfly whisk. Transfer into bowl with previously whipped cream and set aside.

12. Place a sponge layer onto a cake plate and brush with a quarter of the lemon water. Spread with one-third of the blueberry jam, followed by approximately 8 tablespoons of cream mixture, then arrange one-third of the berries on top, placing some close to the edge. Cover with a second sponge layer and press down lightly.

13. Repeat layering with lemon water, jam, cream mixture and berries. Top with remaining sponge layer and brush with lemon water. Using a palette knife, gently spread remaining cream mixture evenly over the top and sides of cake, then using a scraper, scrape excess from the side to create a 'naked ' look. Refrigerate for at least 1 hour (see Tips).

14. Remove tort from fridge 20 minutes before serving. Decorate with extra berries and mint leaves.